Now that it’s September, you guys won’t mind if I start unloading all kinds of fall recipes now, will you? I hope not, because even though we’ve had the hottest week of the summer this past week (phew), I’m seriously jonesin’ for some scarves, boots, and a pumpkin-flavored goodie or two. So please don’t mind me if I jump on the cool-weather train a bit early this year—I’ve held out as long as I can.
I’ve talked about it before here (actually, multiple times), but it’s worth repeating—biscuit-making is a rite of passage in my family. Us kids spent our Sunday mornings with stools pulled up to the kitchen counter patiently watching as my Dad made his world-famous biscuits. And then we’d steal the scraps of leftover biscuit dough. Because, yum. And then, one day, Dad would finally invite you to the other side of the counter and show you the tricks to making the fluffiest, most delicious biscuits on the planet. That’s how you knew you were growing up. You were old enough to learn how to make biscuits.
I still love a good ol’ regular buttermilk biscuit (preferably smothered with my Mama’s sausage gravy), but I’ve also had a lot of fun over the past few years playing with interesting mix-ins and flavor combinations. It’s hard to beat a perfectly-crafted classic buttermilk biscuit, but man, this slightly-sweet pumpkin spice version certainly gives it a run for its money.
These pumpkin spice buttermilk biscuits are just a touch sweet, but not so sweet you couldn’t serve them with dinner. In fact, I think these might have to become my go-to bread for Thanksgiving dinner. Southern Indiana is right smack on the dinner roll/dinner biscuit regional divide, and we usually fall to the dinner roll side for Thanksgiving dinner, but these biscuits might make us switch teams. Especially when they are hot out of the oven and spread with just a touch of melty, rich butter.
Whenever we served biscuits solo growing up, there was always a smorgasbord of spreadable condiments to adorn the biscuits. We had numerous jams (usually at least cherry and strawberry made from the crops of the summer before), apple butter, pumpkin butter, and honey. And as much as I loved all those delicious toppings, I always stuck with just a nice smear of salted butter. It was just rich and creamy enough to complement the flaky biscuit without overpowering the flavor. Honestly, these pumpkin spice buttermilk biscuits are tender enough to be eaten naked, but a little bit of butter takes them from delicious to out-of-this-world!
I’ve always struggled with finding a spreadable butter product that I liked. Most of them are packed with so many preservatives and additives that it felt like I was reading a novel when I skimmed over the ingredients list. And as much as I enjoy cooking with butter, we all know the toast-destroying capability of butter straight from the fridge. That’s why I was really eager to try LAND O LAKES® Butter with Canola Oil. I was happy to find out it only has three ingredients—sweet cream, canola oil, and salt. That’s an ingredient list I can get behind! And it was spreadable and delicious right from the fridge, perfect for topping biscuits.
I’m really happy to know that there is a good-quality spreadable butter product on the shelves with recognizable ingredients that is available to everyone—no need to run to a specialty grocery store. That means more folks get access to better-for-them food, and that’s always a good thing in my book. Happy (early) fall, friends! Enjoy.